Thai Omelettes - cooking recipe

Ingredients

9 large eggs, lightly beaten
2 tbsp chili jam, plus extra to serve
14 oz ground pork
2 cups baby spinach
2 tbsp peanut oil
8 oz beansprouts
1 None bunch cilantro, leaves picked
None None lime wedges, to serve

Preparation

Combine egg, chili jam and pork in a bowl, mixing well to break down pork. Add spinach and season with salt and pepper.
Heat 2 teaspoons of oil in an 8 inch frying pan on medium-high. Cook one-quarter of egg mixture for 2-3 minutes, until set. Flip omelette over and cook other side.
Scatter one-quarter of sprouts and cilantro leaves over one side and fold to enclose filling. Shake onto a heated plate and drizzle with extra chili jam.
Repeat with remaining ingredients to make three more omelettes. Serve with lime wedges.